extra-virgin is great for drizzling. Plus tomato puree, any cured meat, such as salami, prosciutto and pancetta, and fresh veges.

Where did you get your love of cooking from?

Some of us are born loving to eat, loving to cook. It's definitely a pleasing thing ... it's cooking for people, celebrating people.

Who does the cooking at home?

When I'm home I cook.

What is the first thing you remember cooking?

Chicken and sweetcorn

soup from the Australian Woman's Weekly Chinese Cookbook.

Do your gorgeous girls help you in the kitchen?

Absolutely. One is passionate , she loves it, gets lost in it. The eldest is resisting, however, she likes to be cooked for.

What three New Zealand foods do you love the best?

Ah, this may be contentious. Pavlova. That's Kiwi, isn't it? Fresh seafood, mussels in particular, beautiful; lamb. And I love the earthy taste of a hangi.

What three things about you would surprise us?

I don't like offal or pate. I eat absolutely everything else. I had an accidental start to my career. I was working as a waiter in a restaurant and they were short on staff. I got transplanted to the kitchen to fill in. I failed home economics at school.

EXTRACT: BILL'S ITALIAN FOOD

ARTICHOKE AND HAM LASAGNEBy the time I've bolognesed, bechameled and layered, I find traditional lasagne requires an entire Sunday afternoon to complete. I love the whole process when I'm in the mood, but I'm also a fan of the short cut - and this is a short cut that, I think, surpasses the original. The flavours are inspired by ham and artichoke pizza. You could use thin slices of prosciutto crudo here (such as Parma ham or San Daniele), but I prefer cooked ham (sold as prosciutto cotto in Italy).

Preheat the oven to 200C. To assemble the lasagne, season the passata with sea salt and spoon a small amount into the base of a 20cm x 30cm ovenproof dish. Cover with a layer of lasagne sheets, quickly dipping the sheets in a bowl of cold water first before using them.

Spoon over a third of the remaining passata, then half the ham slices, 1 of the mozzarellas and 1 tablespoon parmesan. Cover with another layer of dipped lasagne sheets then top with half the remaining passata, all the ham, 1 mozzarella and 1 tablespoon parmesan. Add the final layer of lasagne sheets. Scatter the artichokes over the top and spoon over the last of the passata, mozzarella and parmesan.

Bake for 30 minutes, or until the cheese is bubbling and golden. - Serves 4 to 6